Title: Sweet and Sour Beef Stir Fry
Categories: Beef Oriental
Yield: 2 Servings
| 8 | oz | Beef flank or round steak |
| 4 | tb | Salad oil |
| 1/2 | c | Diagonally sliced carrots |
| 1/4 | c | Green bell pepper,cut into |
| | | Squares |
| 1/2 | c | Snow peas |
| 1/2 | ts | Ground ginger |
| 1 | md | Clove garlic,minced |
| 1 | tb | Cornstarch |
| 1 | cn | 10 1/2 oz. ready to serve |
| | | French onion soup |
| 1 | tb | Cider vinegar |
| 1 | ts | Sugar |
Place steak in freezer until partially frozen for easier slicing.On a
cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10"
skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green
bell pepper for 2 minutes,stirring quickly and frequently. Add snow
peas;stir fry 2 additional minutes.With a slotted spoon,remove vegetables
to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry
until meat loses pink color,about 2 minutes. In a small bowl,blend
cornstarch with soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened. Return cooked vegetables
to skillet;heat thoroughly.Serve over rice,if desired.Makes 2 servings.